Lancaster daily intelligencer. [volume] (Lancaster, Pa.) 1864-1928, 1887-02-19
HOUsRaOLD kEOfPEs.
some Little Hints That Will He Appreciated
BY the Housekeeper.

some Little Hints That viii he Appre cisted
BY the Housekeeper.
Egg Salad. Boil six eggs hard and throw
them into cold water to prevent their black.
ening shell and slice cross wise with sharp
knife, taking care not to break the slices ;
have ready two heads CT lettuce, carefully
washed In ice water, aud dried between two
cloths; select the crispest and freshest leaves,
arrange them on platter and lay the slices
Of eggs upon them place . border OF the
smaller, light colored leaves around the dish;
pour little OF the mayonnaise dressing over
the egg, and let the rest be passed In bowl
Ground Rice Pudding.-O quart OF milk,
five tablespoonfuls OF ground rice, four Of
sugar, one teaspOonful OF salt, six eggs, half
. cupful OF butter. Put the milk In the
double boiler, reservipg half cupful. Mix
the rice and cold milk together aud stir into
the milk in the boiler when this is hot. Stir
constantly for i've minutes Add the salt,
butter and sugar and set away to cool. When
cold add the eggs, well beaten. Bake one
hour in moderate oven. Serve with cream
sauce.
Delicate Indian Pudding.-One quart OF
milk, two heaping tablespooniuls Of Indian
meal, four OF sugar, one OF butter, three eggs,
one teaspoouful of salt Boil the milk in the
double boiler sprink le the meal into it, stir
ring all the while. Cook twelve minutes,
stirring often. Beat together the eggs, salt
sugar aud half tesspooniul OF ginger. Stir
the butter into the meal and milk. Pour this
gradually ON the egg mixture. Bake one
hour.
Lemon udding.-Take six eggs, beat them
well boil half pint of milk 4; let it cool, but
before 1t cools put into 1t two ounces fresh
butter when II IS perfectly cold mix 1t with
the eggs then add two tablespoonfuls OF
sifted white sugar and tho juice OF lemon
line the dish with putt paste and pour in your
pudding bake In rather quick oven for
half An hour. Serve it hot.
Onion Sauce.-Boil some onions in milk
with pepper, salt and nutmeg. When quite
done pass them through sieve. Put some
butter and -four into a saucepan when the
-four put In the pulp of the onions, and add
either milk or cream, stirrinS the sauce on
the fire until 1t II OF the desired consistency.
Italian Rice Pudding.A tescupful of rice,
the yelks OF four eggs, the whites OF three
beaten separately, two ounces of pounded
sugar, two ounces raisins, one-qusrter pound
suet, chopped very fine tiavoring OF ratatia
or vanilla put these ingredients into mold
and boil an hour and abalL Serve with
brandy or sweet sauce.
Lemon Sauca-Cirate the yellow rind and
squeeze the juice OF one lemon; mix together,
over the fire, one ounce each OF butter and
sugar until they bubble stir in half pint OF
boiling water, one ouncs OF sugar, the rind
and juice OF the lemon, and serve Ill sauce.
boat with the dumplings. Do not let the
sauce boil after adding the lemon, or it will
be bitter.
Potato Noodles. one dozen ofboiled
potatoes, add two eggs, little salt, hall
cupful OF milk, enough -four to knead stiff,
then cut In small pieces, aud roll long and
round, one inch thick, try in plenty OF lard
to q nice brown,